GRAPHIC 
EXHIBITS 


On 


FOOD  CONSERVATION 

dtf 

FAIRS  8  EXPOSITIONS 


UNITED  STATES  FOOD  ADMINISWATION 

Washington,  D.   C.  J  }  S 


PRELIMINARY  EDITION 

September,  iqij 


GOVERNMENT  PRINTING   OFFICE 
WASHINGTON 


This  is  the  time  for  America  to  correct  her  unpardon- 
able fault  of  wastefulness  and  extravagance.  Let  every 
man  and  every  woman  assume  the  duty  of  careful,  provi- 
dent use  and  expenditure  as  a  public  duty,  as  a  dictate  of 
patriotism  which  no  one  can  now  expect  ever  to  be  excused 
or  forgiven  for  ignoring. 

— WOODROW  WILSON. 


T  FEEL  it  my  duty  to  emphasize  that  the  food 
situation  is  one  of  the  utmost  gravity,  which, 
unless  it  be  solved,  may  possibly  result  in  the 
collapse  of  everything  we  hold  dear  in  civiliza- 
tion .  .  .  The  only  hope  is  by  the  elimination 
of  waste  and  actual  and  rigorous  self-sacrifice 
on  the  part  of  the  American  people. 


GRAPHIC  EXHIBITS  ON 

FOOD  CONSERVATION  AT  FAIRS 

AND  EXPOSITIONS 


/.  Introductory. 
II.  Save  the  Wheat. 

Exhibit  on  "Save  the  Wheat." 

Demonstration  in  making  substitute  bread  or  "Emer- 
gency Bread." 

Exhibit  of  "  Emergency  Bread  "  loaves. 
Lunch  counter  for  selling  "Emergency  Breads." 
Contest  in  making  "Emergency  Breads." 

///.  Economy  in  Use  of  Fat. 

Exhibits. 

Demonstrations  of  soap  making  and  fat  rendering. 

IV.   Other  Food  Exhibits. 

Better  use  of  milk. 
Canning,  drying,  etc. 

V.  Food  and  War  Facts. 

Information. 
Registration. 
Distribution  of  publications. 

VI.  Appendix. 


Graphic         Exhibits         on         F    o    o 


Our  Problem 

Is  to  feed  our  Allies  this  winter  by  sending  them  as  mucn  food 
as  we  can  of  the  most  concentrated  nutritive  value  in  the  least 
shipping  space.  These  foods  are  wheat,  beef,  pork,  dairy  prod- 
ucts, and  sugar. 

Our  Solution 

Is  to  eat  less  of  these  and  more  of  other  foods  of  which  we  have 
an  abundance,  and  to  waste  less  of  all  foods. 

UNITED  STATES  FOOD  ADMINISTRATION. 


Conservation     at     Fairs     and     Expositions 


CHAPTER  I 

INTRODUCTORY 

/TAWENTY-TWO  hundred  interstate,  State,  district,  and  county 
-*-      fairs  and  a  large  number  of  industrial  and  commercial  expo- 
sitions are  held  in  the  United  States  in  the  late  summer  and  early 
autumn  of  each  year. 

Many  of  these  are  already  planning  exhibits,  demonstrations, 
and  contests  on  food  conservation.  Many  others  will  doubtless  find 
it  possible  to  perform  a  service  to  their  country  through  the  pro- 
motion of  food  economy  if  suggestions  and  plans  on  exhibits,  dem- 
onstrations, and  contests  are  put  into  their  hands.  The  main  pur- 
pose of  this  pamphlet  is  to  provide  such  material  in  usable  form. 
A  further  purpose  is  to  present  a  few  of  the  important  ideas  which 
the  Food  Administration  deems  it  most  desirable  at  this  time  to 
bring  to  the  attention  of  millions  of  people  who  will  attend  these 
gatherings. 

The  subjects  of  immediate  importance  for  treatment  in  fairs  and 
expositions  are — 

Save  the  Wheat. 
Economy  in  Use  of  Fats. 
Canning,  Drying,  etc. 
Better  Use  of  Milk. 

As  it  is  not  possible  to  go  into  detail  in  this  pamphlet,  and  as  it 
is  desirable  to  leave  the  final  touches  to  the  ingenuity  of  those 
preparing  the  material,  the  only  attempt  at  completeness  has  been 
confined  to  the  first  two  subjects,  which  may  be  regarded  as  samples. 


a    p    h    i    c         Exhibits         on         Food 


Cooperation 

A  number  of  organizations  will  be  interested  in  exhibits  and 
demonstrations  on  food  conservation,  including  the  following,  which 
are  taking  the  leadership  in  conservation  work  in  all  sections  of 
the  country: 

Extension  Department,  State  College  of  Agriculture. 

State   and   County  Extension  Agents   of  the   United   States 

Department  of  Agriculture. 
State  Department  of  Agriculture. 
State  Council  of  National  Defense. 

State  Division  of  the  Women's  Committee  of  Council  of  Na- 
tional Defense. 

The  first  step  toward  a  fair  exhibit  may  be  taken  by  any  of  the 
above,  or  by  a  local  chamber  of  commerce,  a  local  trades  assembly, 
or  other  interested  group.  In  many  cases  the  management  of  the 
local  fair  will  be  first  to  act,  the  secretary  calling  upon  the  State 
college  of  agriculture  or  the  county  extension  agent  and  others  for 
assistance. 

It  is  expected  that  the  demonstrations,  food  exhibits,  and  such 
features  as  the  bread-making  contest  and  "Emergency  Bread" 
lunch  counter  will  come  under  the  direct  management  of  the  College 
of  Agriculture  or  county  agent.  In  any  case  their  approval  of  all 
details  should  be  obtained. 

Volunteer  Helpers 

Doubtless,  through  the  cooperation  of  the  interested  organiza- 
tions, much  volunteer  aid  in  the  preparation  of  State  and  county 
fair  exhibits  will  be  available. 

The  value  of  using  such  cooperation  can  not  be  overemphasized, 
although  the  possibility  of  securing  it  is  not  always  fully  realized. 
Particularly  is  this  true  in  the  case  of  some  of  the  fairs  which,  in 
the  past,  have  not  enlisted  the  aid  of  committees  or  groups  of  citi- 
zens in  carrying  out  special  educational  features. 

Preparation  of  Exhibits 

The  rough  sketches  included  in  the  pamphlet  were  made  with  a 
view  to  their  reproduction  in  larger  form  by  local  artists.  They 


Conservation     at     Fairs     and     Expositions 


may  be  made  up  on  paper,  cardboard,  or  wall  board  with  a  border 
or  frame  to  give  them  finish.  They  should  be  as  large  as  possible 
in  order  to  catch  and  hold  the  attention  of  persons  who  would  not 
take  time  to  study  small  exhibits.  Sizes  suggested  as  effective  are 
30  by  50  inches  or  40  by  40  inches. 

Photographs  of  some  of  the  displays  suggested  are  also  included, 
together  with  descriptions  which  will  make  it  possible  to  set  them 
up  locally. 

Finally,  in  the  appendix  of  this  pamphlet  a  number  of  directions 
to  exhibitors  are  printed  in  the  hope  that  they  may  be  helpful  in 
case  amateur  exhibitors  are  called  in  to  cooperate  in  preparing  the 
fair  material. 

Adaptation  of  Material 

It  is  not  to  be  expected  that  any  fair  will  make  use  of  all  the 
suggestions  offered  in  this  pamphlet.  There  are  too  many  kinds 
of  fairs  and  too  many  variations  in  time,  space,  financial  support, 
etc.,  to  encourage  this  idea. 

It  is  hoped,  however,  that  some  of  the  varied  suggestions  will 
meet  the  conditions  of  every  one  of  the  2,300  fairs  to  be  held  in  the 
United  States  this  fall  and  that  many  fairs  and  expositions  will  find 
space  and  resources  to  make  the  food  conservation  exhibit  complete. 

Space  Required 

The  exhibits,  demonstrations,  and  activities  that  are  described 
call  for  space  of  three  kinds: 

1.  An  auditorium  or  other  space  ^vhere  seats  are  provided. — Here 
a  considerable  group  of  people  may  gather  for  the  public  judging 
of  loaves  of  bread  entered  for  the  bread  contest.     Programs  includ- 
ing informal  conferences  on  practical  home  and  farm  conservation 
topics,  with  lantern-slide  talks  and  motion  pictures,  could  also  be 
given  here. 

2.  Exhibit  space. — This  should  consist  of  a  series  of  shallow 
booths,  with  wall  or  screen  space  at  the  back  for  posters  and  car- 
toons; long  counters  or  rows  of  tables  in  front  of  the  booths  for 
displays  of  food  and  other  objects,  and  a  railing  along  the  aisle. 

It  is  estimated  that  the  suggested  space  for  the  three  topics,  "  Save 
the  Wheat,"  "Economy  in  Use  of  Fats,"  and  "War  Food  Facts," 


8553°-17- 


a    p    h    i    c         Exhibits         on         F    o    o 


will  be  from  60  to  75  feet  on  the  aisle  with  a  depth  of  from  6  to  10 
feet.  This  estimate  is  based  on  the  use  of  wall  space  for  posters  or 
panels  with  dimensions  of  30  by  50,  30  by  40,  and  40  by  40  inches, 
with  several  inches  of  space  between  them,  and  an  arrangement  of 
displays  on  tables  along  the  aisle  as  described  in  diagrams,  illus- 
trations, and  text. 

If  a  smaller  space  is  used,  it  would  be  much  better  to  omit  some 
of  the  exhibits  than  to  crowd  them. 

Available  space  will  necessarily  vary  so  greatly  in  different  fairs 
that  details  of  the  division  of  space  are  not  further  suggested  here. 

3.  Space  for  demonstrations. — Space  and  equipment  for  the  bread- 
making  demonstration  in  charge  of  the  State  college  of  agriculture 
would  be  agreed  upon  in  conference  between  representatives  of  the 
fair  association  and  the  State  college  of  agriculture. 

Probably  the  ideal  arrangement  would  be  to  have — 

(a)  A  booth  or  railed-in  space  on  a  busy  aisle;  and 

(&)  A  nearby  room  seating  40  to  50  people  with  demonstrators 
and  equipment  duplicating  the  aisle  exhibit. 

This  arrangement  would  give  the  more  inquiring  and  interested 
women  a  chance  to  see  and  hear  more  than  is  possible  when  standing 
in  a  busy  passageway. 

Commercial  Exhibits 

Commercial  exhibits,  either  of  foods  or  of  appliances,  however 
meritorious,  should  not  be  combined  with  the  educational  exhibits 
and  demonstrations. 

Commercial  exhibits  should  be  given  a  place  quite  apart  from  the 
space  occupied  by  the  food  conservation  and  State  college  of  agri- 
culture exhibits  and  demonstrations. 


Conservation     at     Fairs     and     Expositions 


CHAPTER  II 

SAVE  THE  WHEAT 

A  MOST  important  message  this  year  on  food  conservation  and 
•*•  *•  one  which  lends  itself  to  graphic  presentation  at  State  and 
county  fairs,  city  expositions,  and  similar  public  gatherings  is 
SAVE  THE  WHEAT. 

The  Reason  Why 

Our  allies  in  Europe  are  largely  dependent  on  us  for  food.  We 
aim  to  send  as  much  wheat  and  wheat  flour  as  possible  in  prefer- 
ence to  corn,  because  it  can  be  more  easily  ground,  distributed,  and 
baked  on  the  other  side.  The  people  there  are  not  familiar  with 
corn  foods  and  are  not  properly  equipped  to  prepare  them.  Corn 
is  an  American  grain  which  we  can  easily  substitute  in  part  for 
wheat. 

Subject  Matter 

The  main  feature  of  an  exhibition  on  wheat  saving  would  be  dis- 
plays of  those  palatable  and  nutritious  substitute  breads,  sometimes 
known  as  "Emergency  Breads,"  in  which  wheat  flour  is  combined 
with  other  flours  or  other  meals,  corn  meal  being  the  well-known 
example. 

Good  to  Eat 

The  so-called  "war  breads"  of  this  country  are  literally  "good 
to  eat."  Moreover,  these  "good-to-eat"  breads  were  "good  to 
eat"  before  the  war,  and  will  be  good  after  the  war.  It  is  hoped 
that  war-time  conditions  may  lead  many  Americans  to  discover 
these  little  known  but  wholesome  and  economical  breads. 

"Emergency  Breads"  is  a  good  title  for  publicity  purposes. 
Since  the  term  "war  bread"  may  easily  cultivate  prejudice  against 


a    p    h 


b    i    t 


o    n 


o    o 


K 


*»s 


J^ 

O) 


33 


QO 

NT 


10 


Conservation     at     Fairs     and     Expositions 


these  perfectly  good  foods,  fair  association  secretaries  are  requested 
to  discourage  the  use  of  the  latter  title. 

Five  Features 

The  "Save  the  Wheat"  or  "Emergency  Bread"  section  of  the 
food-conservation  exhibit  at  a  fair  may  well  include  the  following 
features,  which  are  described  in  detail  on  other  pages  of  this 
pamphlet: 

1.  Exhibit  on  why  and  how  to  "Save  the  Wheat." 

2.  Demonstration  of  "Emergency  Bread"  making. 

3.  Lunch  counter  for  selling  "Emergency  Breads." 

4.  Contests  in  "Emergency  Bread"  making. 

5.  Exhibit  of  "Emergency  Bread"  loaves. 

"Save  the  Wheat"  Exhibit 

Exhibits  in  the  form  of  posters  and  displays  or  devices  as  shown 
in  the  illustrations  will  supply  answers  to  the  questions — 
Why  should  we  send  the  wheat  abroad? 
Why  not  send  the  corn? 
What  will  our  small  savings  amount  to? 

The  booth  for  the  exhibit  may  be  arranged  as  outlined  in  the 
diagram  on  page  10,  and  include  the  following: 

1.  "To  Save  the  Wheat." 

2.  "Why  Not  Send  the  Corn  Abroad?" 

3.  "A  Slice  of  Bread  a  Day." 

4.  "If  All  Americans  Saved  a  Slice  a  Day." 

5.  "Thousands  of  Families  in  Europe  Would  be  Saved  from 
Starvation." 

Special  Display  Exhibit 

Posters  numbered  3,  4,  and  5  above,  illustrating  "A  Slice  of 
Bread  a  Day,"  would  also  make  an  effective  display  series  where 
time  for  preparation  and  exhibit  space  will  permit. 

The  display  would  be  arranged  on  a  table  not  less  than  3  by  4 
feet,  to  be  divided  into  four  distinct  sections  by  means  of  broad 
ribbons  or  strips  of  colored  paper  or  cardboard. 

11 


Graphic    Exhibits    on    Food 

On  the  sections  would  be  placed  the  following: 

1.  A  pile  of  91  loaves  of  bread.     Label:  "A  family  of  four  saving 
one  slice  of  bread  apiece  each  day  will  release  enough  wheat  for  91 
one-pound  loaves  of  bread  in  a  year." 

2.  Toy  ships.     Label:  "Bread  ships  for  our  allies." 

3.  A  group  of  dolls  in  foreign  peasant  costume  standing  around 
a  line  of  wagons  labeled:  "Bread  made  from  American  wheat." 

Display  Exhibit 

"More  than  50,000  Entered  the  Gates  Yesterday"  is  the  title  for 

a  display  arranged  as  shown  in  the  sketch  on  page  19.    The  sketch 

calls  for  a  display  based  on  an  attendance  of  50,000  people  in  a  day. 

Where  the  attendance  is  smaller  for  a  day  or  a  week,  one  barrel 

of  flour  may  be  shown  with  the  label: 

"See  What  4,000  Visitors  to  the  Fair  Can  Send  to 

Europe  //  Each  One  Saves  One  Slice  To-day" 
The  figures  are  computed  on  the  basis  of  one  slice  of  bread  con- 
taining three-fourths  of  an  ounce  of  flour. 

Demonstration  of  "Emergency  Bread"  Making 

A  demonstration  of  "Emergency  Bread"  making  would  be  espe- 
cially interesting  and  instructive  at  the  fairs. 

It  should  be  brief,  especially  if  it  takes  place  in  a  booth  with 
people  standing  in  the  aisle  to  look  on. 

In  order  to  give  the  more  important  facts  to  as  many  people  as 
possible,  it  may  be  desirable  to  actually  demonstrate  only  the  meas- 
uring and  mixing  of  the  breadstuffs.  The  other  steps  can  be 
described  briefly,  and  the  bread  when  baked  can  be  shown. 

The  limited  space  at  some  of  the  fairs  may  make  it  necessary  to 
do  the  baking  outside  the  demonstration  space. 

Visitors  should  be  given  cards  or  leaflets  containing  recipes  for 
the  breads  demonstrated. 

Information  Sources 

The  college  of  agriculture  of  your  State,  through  its  extension 
division,  and  the  county  extension  agents,  if  application  is  made  to 

12 


Conservation     at     Fairs     and     Expositions 


"Tb  Save  the  Wheat" 


Use  other  cereals 
Have  one  wJaeatless  m*al  a.  da.y 
C-uJt  the  loaf  at  tlie  tatle 
Use  stale  bread  f or 

Order  froin  tTue  taker 
-tv/enty  four  laoi^rs  in  acLvan.ce 


TO  SAVE  THE  WHEAT 

Description,  page  11.     Sketch  for  a  poster  in  colors  to  summarize  the  wheat-saving 
program.     Suggested  size,  30  by  50  inches 

13 


t    s         on         F    o 


them,  will  choose  the  breads  suitable  for  use  in  your  particular 
State  and  will  select  the  recipes  to  be  demonstrated  and  distributed 
among  the  visitors. 

"  Bread  and  Bread  Making  in  the  Home,"  Farmers'  Bulletin  No. 
807,  price  5  cents,  Superintendent  of  Documents,  Washington, 
D.  C.,  gives  recipes  and  valuable  information  regarding  substitute 
bread  made  from  various  combinations  of  wheat  with  other  flours. 

Recipes  for  several  combination  breads  are  contained  in  a 
pamphlet  entitled  "Ten  Lessons  on  Food  Conservation,"  which 
will  be  sent  free  upon  application  to  the  United  States  Food  Admin- 
istrator, Washington,  D.  C. 

Lunch  Counter  for  Selling  "Emergency  Bread" 

The  surest  way  to  bring  people  to  the  idea  that  "Emergency 
Breads"  are  good  to  eat  is  to  give  them  a  chance  to  taste  them. 

Sandwiches  of  these  breads  could  be  made  up  with  egg,-  nut, 
cheese,  jam,  or  other  fillings  in  place  of  meat  and  offered  for  sale 
at  several  places,  such  as: 

(a]  At  a  lunch  counter  or  cafeteria,  which  could  itself  be  a  feature 
of  the  food  exhibit. 

(b]  At  the  bread-making  exhibit,  where  miniature  sandwiches 
could  be  sold  for  a  cent  or  two. 

(c]  At  one  of  the  leading  cafeterias  or  restaurants  on  the  fair 
grounds;  the  menu  card  could  have  a  line  or  two  telling  what  the 
breads  are  and  why  they  are  used. 

Several  lunch-box  combinations  might  be  prepared.  This  would 
give  a  chance  to  offer  suggestions  on  the  better  planning  of  lunch 
boxes  or  dinner  pails  for  children  and  adults. 

If  sandwiches  and  other  foods  are  served  at  a  lunch  counter  or 
cafeteria,  all  of  the  foods  served  should  conform  to  the  Food  Ad- 
ministration program  as  to  the  size  of  portions,  removal  of  fat,  use 
of  meatless  and  wheatless  dishes,  etc. 

Whatever  the  plan  and  management  of  the  lunch  counter,  it 
should  be  a  model  of  cleanliness  and  attractiveness.  Moreover,  the 
substitute  breads  served  should  be  of  the  highest  quality. 

If  possible,  there  should  be  an  agreement  with  the  fair  manage- 
ment that  no  so-called  "war  breads"  (i.  e.,.  those  not  conforming 
to  approved  recipes)  should  be  allowed  on  the  grounds.  All "  Emer- 

14 


Conservation     at     Fairs     and     Expositions 


Why  not  send  the  Corn    abroad? 


You 

Jus'  GIVE  THAT 
CO'N  To  MC 

AH  KNOWS 
WHAT'S 
GOOD' 


WHY  NOT  SEND  THE  CORN  ABROAD? 

Description,  page  1 1 .     Sketch  for  reproduction  in  color.     Suggested  size,  40  by  40  inches 

gency  Breads"  sold  should  be  approved  by  the  State  college  of 
agriculture  or  the  county  extension  agent. 

Contests  in  making  "Emergency  Breads" 

Contests  and  public  awards  are  usual  features  of  State  and 
county  fairs.  This  year,  in  order  to  stimulate  interest  in  saving  the 
wheat  flour,  it  is  requested  that  the  fair  managements  conduct  con- 
tests in  making  "Emergency  Breads." 

In  every  State,  it  is  hoped,  the  State  college  of  agriculture, 
through  its  extension  division,  will  make  early  announcement  of  a 
plan  for  holding  neighborhood,  town,  township,  county,  and  State 


8553°— 17- 


15 


Graphic         Exhibits 


o    n 


Food 


contests  in   making  breads  of  combinations  of  wheat  flour  with 

O 

other  flours  or  meals,  the  breads  referred  to  in  this  pamphlet  as 
substitute  "Emergency  Breads." 

Contestants 

The  first  step  toward  success  in  holding  such  bread-making  con- 
tests is  the  securing  of  the  largest  number  of  contestants  possible. 

In  view  of  the  bread-making  work  already  done  by  the  girls' 
clubs,  they  will  be  most  easily  organized  in  many  communities; 
but  it  is  hoped  that  in  many  instances  provision  may  be  made  for 
women's  contests,  so  that  mothers  and  housewives  may  receive  due 


I         Ou-r  Share  of  bread  W the- Alii os 


A  Slice  of  bread  a  day 


If  Father  -Mot  her 

two    Children 
eack   saved,  a  slice  of  trcacLa- 
<lay   for  a  ye<ar 


IF  A  FAMILY  SAVED  A  SLICE  A  DAY 

Description,  page  11.     Rough  sketch  for  the  first  of  the  series  of  three,  the  second  and 
third  of  which  are  shown  on  pages  1 7  ami  1  8.     Suggested  size,  40  by  40  inches 


16 


Conservation     at     Fairs     and     Expositions 


recognition  for  their  valuable  share  in  procuring  general  use  of  these 
less  expensive  and  " good-to-eat "  breads. 

It  will  be  helpful,  when  possible,  to  add  a  series  of  contests  for 
the  commercial  bakeries  and  for  professional  bakers  in  clubs, 
lumber  camps,  etc. 

If  the  fathers  and  brothers  want  to  show  what  they  can  do,  a  place 
could  be  made  for  them. 


If  all  Airier  i  cans 

Saved 
a.  sli  ce  a  day 


IF  ALL  AMERICA  SAVED  A  SLICE  A  DAY 

Description,  page  11.     Rough  sketch  for  the  second  of  the  series  of  three,  the  first  and  third 
of  which  are  shown  on  pages  16  and  18.     Suggested  size,  40  by  40  inches 

Organizing  the  Contest 

Each  State  will  jvork  out  the  State  contest  plan  for  itself.  Doubt- 
less in  the  course  of  the  year  numerous  local  and  county  contests 
will  be  held  by  various  committees  and  organizations. 


17 


a    p    h 


t    s 


o    n 


oo 


TliousancU 


of    families  in.E.u.rope 
Would  be  5  aved  Fro  in 

Starvation 


THOUSANDS  OF  FAMILIES  IN  EUROPE  WOULD  BE  SAVED 

Description,  page  11.     Rough  sketch  for  the  third  of  the  series  of  three,  the  first  and 
second  of  which  are  shown  on  pages  16  and  17 

Every  State  and  county  fair  secretary  and  all  committees  and 
individuals  interested  in  the  plan  are  requested,  however,  to  confer 
immediately  with  their  State  college  of  agriculture,  either  direct  or 
through  their  county  extension  agent  without  waiting  for  the  an- 
nouncement of  the  State  plan.  For  some  of  the  fairs  held  late  in 
the  fall,  time  may  be  found  to  carry  out  a  detailed  series  of  prelimi- 
nary contests.  A  succession  of  these  try-outs  should  add  much 
to  the  interest  in  the  "finals"  to  be  conducted  at  the  State  and 
county  fairs. 

In  such  cases  local  committees  may  cooperate  in  holding  neigh- 
borhood, school  district,  city  ward,  or  township  contests  and  exhibits 
preliminary  to  county  and  State  contests. 

18 


Conservation     at     Fairs     and     Expositions 


Judging  Breads  in  Local  Contests 

County  contests,  other  than  those  held  under  the  auspices  of  the 
county  fair,  might  be  judged  in  the  county  courthouse,  while  the 
township  and  neighborhood  contests  will  be  conducted  in  the 
schoolhouses,  which  are  natural  community  centers. 


Description,  page  12.     Sketch  to  show  the  arrangement  of  barrels,  slice  of  bread,  and 
placard  in  display.     For  text  of  placard  see  next  page 

The  State,  county,  and  other  officials  or  cooperating  committees 
would  make  definite  public  announcement  as  to  the  time  and  place 
for  such  judging  and  time  for  bringing  in  the  bread,  arrange  seats 
for  those  who  have  entered  the  contest,  provide  for  the  public 
explanations  to  be  made  by  the  judges,  and  so  on,  including  early 
information  to  be  published  in  the  newspapers  as  to  flours  and 
typical  recipes  or  suggested  recipes  to  be  used,  etc. 

If  the  prize  winners  have  been  sufficiently  numerous,  the  neigh- 
borhood and  township  exhibits  might  be  staged  in  the  schoolhouse, 

19 


Graphic         Exhibits         on         F 


oo 


50,000 

entered  the  gates  yesterday 


If  eajclt  orxe  save  s  ^  slice 
of  tread  from  "wasting  to^oy 

will  te 


n  Eiirop 


Description,  page  12.     Text  and  arrangement  for  placard.      Suggested  size,  40  by  40 

inches 

where  prizes  can  be  displayed,  the  winners  given  local  recognition, 
and  the  loaves  labeled  according  to  their  fine  points.  If  the  number 
of  prize-winning  loaves  is  small,  the  exhibit  can  be  set  up  in  a  store 
window. 

Judging  Breads  at  Fairs 

Naturally,  the  State  and  county  fair  judging  and  presenting  of 
awards  will  be  held  in  a  prominent  gathering  place  within  the  fair 
or  exposition  grounds. 

It  should  be  staged  in  an  accessible  and  commodious  auditorium 
meeting  the  requirements  of  the  territory  from  which  the  contestants 
are  entered,  and  should  itself  be  an  important  educational  event, 
another  opportunity  to  spread  the  food  program. 


20 


Conservation     at     Fairs     and     Expositions 


Judges 

Competent  judges  will  not  only  understand  the  good  qualities  to 
be  looked  for  in  this  bread,  but  will  also  be  able  to  explain  these 
qualities  to  the  audience,  so  that  the  event  will  not  only  confer  honor 
upon  the  successful  bread  makers,  but  also  will  further  the  educa- 
tional campaign. 

The  judges  would  be  appointed  or  approved  by  the  State  college 
of  agriculture  or  the  county  extension  agent.  This  should  be  made 


4,179  slices 

are  made  from 

a  barrel  of  flour 


Text  for  placard  to  be  tacked  to  a  barrel  of  flour  in  display 


See  What 

4,000  Visitors  to  the  Fair 
Can  Send  to  Europe 

If  Each  One 

Saves  ONE  Slice 

TO-DAY 


Text  and  arrangement  of  placard  for  display  of  one  flour  barrel  and  one  slice  of  bread , 
Suggested  size,  30  by  40  inches 


21 


Graphic         Exhibit 


o    n 


Food 


DEMONSTRATION 

OF 

MAKING 
"EMERGENCY  BREAD" 


Text  for  placard  to  be  used  with  demonstration  of  "Emergency  Bread"  making. 
Suggested  size,  11  by  14  inches 


EMERGENCY  BREAD 

IS 

3/4  or  4/5 
WHITE  FLOUR 

AND 

1/4    or    1/5 

SOME  OTHER  FLOUR 


Text  for  placard  to  be  used  with  demonstration  of  "  Emergency  Bread  "  making. 
Suggested  size,  11  by  14  inches 

as  official  as  possible,  and  there  should  be  every  assurance  that  the 
judges  are  fully  prepared  to  judge  the  breads  on  their  real  merits. 

Scoring 

Score  cards  and  rules  for  judging  substitute  breads  will  be  pro- 
vided by  the  State  college  of  agriculture,  which  will  receive  special 
aid  and  suggestions  from  the  Food  Administration,  Washington, 
and  the  Department  of  Agriculture,  Washington. 


22 


Conservation     at     Fairs     and     Expositions 


When  there  are  many  contestants,  it  will  probably  be  necessary 
for  the  judges  to  make  preliminary  examinations,  choosing  a  few 
typical  poor  loaves  and  a  few  good  ones  for  comparative  tests,  upon 
which  to  base  their  preliminary  explanations  as  to  the  method  of 
deciding  upon  the  winner. 


EXHIBIT 

OF 

"EMERGENCY  BREAD" 


Copy  for  a  placard  to  be  used  with  displays  of  "  Emergency  Bread." 
Suggested  size,  11  by  14  inches 

Then  the  judges  will  take  up  the  loaves  which  merit  a  place  in 
the  final  judging;  and  as  each  loaf  is  weighed,  measured,  cut,  and 
tasted  the  points  of  excellence  will  be  explained. 

The  winners  will  then  be  called  to  the  platform  and  prizes  and 
awards  given  to  them  in  person. 

When  time  will  permit,  several  of  the  winners  may  be  asked  to 
explain  their  recipes  and  tell  any  helpful  things  learned  as  to 
methods  in  making  bread.  Additional  program  features  may  be 
planned  when  thought  advisable. 

Awards  and  Prizes 

Possibly  one  of  the  chief  honors  will  be  the  recognition  of  the 
winning  bread  makers  at  the  judging  of  the  breads  before  an  audi- 
ence in  the  schoolhouse,  the  courthouse,  an  auditorium  at  the  State 
or  county  fair,  etc. 

In  some  localities  ribbon  badges  indicating  first,  second,  and 
third  honors  for  each  kind  of  bread  officially  recognized  in  the 
contest  may  oe  desirable. 

Medals  for  the  winners  may  be  possible  in  some  places,  and  cash 
or  other  special  prizes  may  be  offered  where  thought  desirable. 


8553°— 17- 


23 


a    p    h    i    c         Exhibits         on         F 


0      0 


Some  committees  may  care  to  offer  as  a  prize  the  official  Food 
Administration  uniform  for  housewives.  It  can  be  obtained  from 
the  Food  Administration,  Washington,  D.  C.,  or  from  local  depart- 
ment stores.  Patterns  for  making  the  uniforms  may  be  secured  of 
the  Food  Administration,  so  that  local  committees  can  make  the 
uniforms  easily  and  at  a  cost  of  not  usually  above  a  dollar  each. 
(See  illustration,  p.  47.) 

State  and  National  Honors 

In  some  States  special  honors  may  be  offered  the  winners  in  each 
kind  of  "  Emergency  Bread  "  making,  if  local  arrangements  can 
be  made. 

The  names  of  the  chief  winners  may  be  recommended  to  the 
United  States  Food  Administration  for  certificates  of  merit  and 
service.  The  recipes  used  by  the  winners  will  accompany  their 
names  and  addresses  when  sent  to  the  Food  Administration. 

Classified  Contests 

In  most  States  three  or  four  different  "Emergency"  breads  will 
be  suggested  by  the  extension  division  of  the  State  college  of  agri- 
culture. This  will  mean  separate  judging  and  awards  for  each  kind 
of  bread,  because  no  two  kinds  of  bread  can  be  compared  or  judged 
by  the  same  score  card. 

Any  contestant  may  enter  any  or  all  the  kinds  of  "Emergency 
Bread"  officially  recognized  in  any  State. 

Exhibits  of  "Emergency  Bread''  Loaves 

Exhibits  of  prize  loaves  and  of  other  loaves  conforming  with  the 
minimum  standard  announced  by  the  judges  should  be  arranged 
wherever  possible  in  connection  with  State  and  county  "  Emergency 
Bread"  contests. 

Doubtless  in  many  cases  the  county  fair  and  State  fair  officials 
will  ask  every  contestant  to  send  several  loaves  and  will  have  an 
exhibit  in  connection  with  the  United  States  Food  Administration 
exhibits  and  demonstrations. 

See  diagram,  page  10,  for  location  of  space  for  display  of  "Emer- 
gency Breads." 


24 


Conservation     at     Fairs     and     Expositions 


CHAPTER  III 

ECONOMY  IN  THE  USE  OF  FATS 

Tlt7"E  are  the  greatest  fat  wasters  in  the  world.  We  habitually 
waste  fat  in  the  kitchen  and  on  the  table,  in  hotels,  restau- 
rants, and  homes. 

We  need  to  save  fat  and  pork  products  for  our  allies.  We  use 
fat  in  countless  ways  in  the  manufacture  of  things  needed  to  win 
the  war.  Therefore,  as  a  nation,  we  can  not  afford  to  go  on  wasting, 
even  if  we  are  willing  to  be  extravagant  personally. 

If  every  American  saved  one-third  of  an  ounce  of  fat  wasted  daily, 
a  quantity  equivalent  to  one  of  the  butter  balls  or  pats  of  butter 
that  we  serve  at  a  meal,  it  would  amount  to  395,000  tons  in  a  year — 
an  important  saving  in  the  present  emergency. 

Subject  Matter  of  the  Exhibit 

It  is  important  to  show  by  means  of  exhibits  and  demonstrations: 

1.  The  extent  of  fat  wasting. 

2.  The  emergency  needs  for  saving  fat. 

3.  The  ways  in  which  fat  can  be  saved  in  the  home. 

Space 

The  exhibits  described  below  could  be  displayed  in  a  booth  with 
a  frontage  of  24  feet  on  the  aisle  and  wall  space  or  screens  for  five 
large  posters.  (See  diagram,  p.  26.) 

These  exhibits  as  a  whole  are  suggested  mainly  for  the  larger  fairs 
and  industrial  expositions,  where  there  will  be  adequate  space  and 
equipment.  Suitable  selections  can  be  made  where  space  is 
limited. 

The  chief  equipment  called  for  is  a  row  of  tables  or  a  counter 
along  the  aisle  on  which  glass-covered  cases  can  be  placed  for 
displays  of  food. 

It  will  be  necessary  to  replace  the  food  that  spoils  from  day  to 
day.  This  may  be  made  easily  possible  through  the  cooperation  of 


25 


a    p    h 


b    i    t 


o    n 


Food 


1 


J 


a 

3    5 


26 


Conservation     at     Fairs     and     Expositions 


a  volunteer  committee  of  women,  each  member  becoming  respon- 
sible for  preparing  the  food  in  one  of  the  displays  described. 


REMEMBER  JACK  SPRATT 

Why  serve  the  fal  lo  those 

who  dorit  care  for  il  ; 
$t  trimmings  saved  from  six  slices 
ofham  will  shorten  this  gingerbread 


SAVE  MEAT  TRIMMINGS 
Description,  page  28 

Displays 

Illustrations  of  a  number  of  displays  on  economy  in  the  use  of 
fats  are  shown  on  the  accompanying  pages. 

If  it  is  possible  to  use  only  part  of  the  displays,  the  two  on 
"Why  Use  Butter  in  Cooking"  and 
"Save  Butter" 
are  suggested  as  of  chief  importance. 

Descriptions  in  more  detail  are  given  in  the  following  paragraphs. 


27 


a    p    h 


t    s 


o    n 


o    o 


1.  Save  the  Meat  Trimmings 

In  the  display  described  below  any  suitable  meat  widely  used 
locally  may  be  substituted  for  the  boiled  ham. 

Center:  On  a  platter  part  of  a  boiled  ham  is  ready  to  serve,  with 
carving  knife  and  fork  beside  it.  Several  slices  showing  fat  on  the 
meat  and  several  other  slices  with  fat  trimmed  off  are  lying  on 
opposite  sides  of  the  platter. 


"' tat  from  Cooking 
One  Pound  of  Sausage 


:'.' Every  Spoonful  of  Drippings 
is  Valuable  in  Cooking 


SAVE  DRIPPINGS 
Description,  page  29 

On  the  left:  A  plate  contains  one  slice  of  ham  with  fat  on  the 
meat.  Portions  of  vegetables  beside  the  meat  and  a  knife  and  fork 
will  suggest  the  serving  of  an  individual  portion  of  a  meal. 

Beside  this  is  a  second  plate,  from  which  the  meat  and  vegetables 
have  been  eaten,  with  soiled  knife  and  fork  lying  across  the  plate. 
AH  the  fat  from  the  slice  of  meat  has  been  left  on  the  plate. 

At  the  right  of  the  platter:  A  plate  contains  a  slice  of  ham  with 
fat  trimmed  off  and  vegetables  and  knife  and  fork  as  above. 


28 


Conservation     at     Fairs     and     Expositions 

A  second  plate  is  "clean/'  showing  that  there  has  been  no  waste. 

On  a  plate  in  front  of  the  boiled  ham  are  a  dozen  small  ginger- 
bread cakes. 

In  front  of  this  plate  are  two  level  tablespoons  of  fat. 
Label: 

REMEMBER  JACK  SPRATT 
Why  serve  the  fat  to  those  who 

don't  care  for  it  ? 

The  trimmings  from  six  slices  of  ham 
shortened  this  gingerbread. 

(See  photograph  on  p.  27.) 


CHICKEN  FAT 

is  often  wasted. 

ThefrenclilloiisfwilcthinKsil 


SAVE  CHICKEN  FAT 
Description,  page  32 

2.  Save  Drippings 

One  of  the  greatest  sources  of  waste  is  in  throwing  away  sausage 
and  bacon  drippings. 


29 


Graphic    Exhibits    on    Food 


WYUSEBUTTERINCOOKING 


USE  OTHER  FATS  THAN  BUTTER  IN  COOKING 
Description,  page  33.     Table  of  Uses  in  Appendix,  pages  51  and  52 


SUET 

to  many  use  in  cooking 


SAVE  SUET — Description,  page  34 
30 


Conservation     at     Fairs     and     Expositions 

The  display  to  bring  this  out  consists  of— 

A  pound  of  cooked  or  uncooked  sausage  in  a  dish  or  frying  pan. 

A  jar  of  fat  obtained  from  one  pound  of  sausage. 

Label: 

"Fat  from  cooking  I  pound  of  sausage." 

Fried  potatoes  or  other  food  prepared  with  sausage  drippings. 
Label: 

"Every  spoonful  of  drippings  is  valuable  in  cooking." 
(See  photograoh  on  p.  28.) 


SAVE   BUTTER 

by  not  serving  too  much  to  each  person 

SERVE  INDIVIDUAL  PORTIONS. 

A  pound  makes  48  one-third  ounce  pieces. 

Hotels  Have  beamed 
that  there  is  the  least  waste 
from  one  third  ounce  pieces 


SAVE   BUTTER 
Description,  page  35 

31 


Graphic    Exhibits    on    Food 


3.  Save  Chicken  Fat 

Chicken  fat,  which  is  especially  valuable  in  cookery,  is  frequently 
thrown  away  in  the  home,  or,  if  dressed  poultry  is  purchased,  the 
fat  is  left  at  the  market. 


It! 

where  Tats  arc  plentiful 


Your  cLildiriay 

tomorrow  fa.t  that  T     „ 

is  vrastei  to-<lay  ITI  ^"fop8 

7  Wltcrc  £at^  a.re  scarce 


IN  AMERICA  TO-DAY 

Description,  page  37.      Rough  sketch  from  which  a  poster  in  colors  may  be  producsd. 
Suggested  size,  30  by  40  inch  card  with  wide  margin 

A  display  to  suggest  this  saving  consists  of— 

A  fowl  cut  up  showing  the  location  of  the  yellow  fat. 

Chicken  fat  in  a  jar  ready  for  use. 

A  cake  shortened  with  chicken  fat. 


32 


Con 


s  e  r  v 


a  t  i  o  n     at     Fairs     and     Exposition 


Label: 


CHICKEN  FAT  IS  OFTEN  WASTED 


The  French  housewife  thinks  it  is  the  finest  shortening  for  cakes. 
(See  photograph  on  p.  29.) 


For  Sale 

fats    For  Cooking 


apo 


und 


ad.veTtiscm.C3at  from. 

ion.  Ger  m-aity      J\jtly  1317 


We  dortt  wajat 

rices  for  fats  in.  America 


FOR  SALE— FATS  FOR  COOKING 

Description,  page  37.     Sketch  for  a  poster  in  red  and  black 

4.  Use  Other  Fats  than  Butter  in  Cookery 

Other  fats  are  as  good  in  cookery  as  butter  and  their  substitution 
saves  the  butter  and  much  fat  that  would  otherwise  be  wasted. 

It  is  suggested,  therefore,  that  the  central  and  most  conspicuous 
feature  of  the  booth  on  "Save  the  Fats"  shall  be  a  display  showing 
a  variety  of  cooking  fats  and  the  uses  of  each. 


33 


a    p    h 


i    c 


b    i    t 


o    n 


F 


o    o 


Such  a  display  may  consist  of  a  row  of  labeled  jars  of  fat  on  a 
shelf  at  the  back  of  a  table,  together  with  a  row  of  foods  on  the  table 
below,  as  shown  in  the  photograph  entitled  "Why  Use  Butter  in 
Cooking?"  A  table  of  fats  and  their  uses  will  be  found  in  the 
appendix. 

(See  photograph  on  p.  30.) 


Little  Wastes  of  Fat  and  Meat 

by  Most  Americans 
Equal  the  Total  Loss  of 
Great  Herds  of  Cattle 

and 

Vast  Numbers  of  Hogs 


LITTLE  WASTES  OF  FAT  AND  MEAT 

Description,  page  37.     Copy  for  a  placard  for  wall  back  of  display  of  fats  used    r 
place  of  butter.     Suggested  size,  40  by  40  inches 

5.  Save  Suet 

Suet  is  a  valuable  cooking  fat  which  is  often  discarded. 

The  display  to  show  this  would  include — 

A  piece  of  meat  with  suet  as  purchased. 

The  suet  cut  up  in  a  jar  or  saucepan. 

Rendered  suet  in  a  jar  ready  for  use. 

A  plate  of  biscuit  and  a  dish  of  cream  sauce. 

Label: 

SUET 

Has  many  uses  in  cooking. 
(See  photograph  on  p.  30.) 


34 


Conservation     at     Fairs     and     Exposition 


Glycerine  tor  war 
and    Soap  for  lioines 
«2re  inacLc  From. 
Fats 
&] 


Ttot  taJke  it  homx* 
CooK  -will*  it  or  itiaKc  soa.p 


GLYCERINE  FOR  WAR  AND  SOAP  FOR  HOME 

Description,  page  37.      Rough  sketch  for  a  poster  to  suggest  a  butcher  throwing  into  a  box 
scraps  of  fat  which  a  customer  has  paid  for.     Suggested  size,  40  by  40  inches 

6.  Save  Butter 

We  may  save  butter  by  serving  smaller  portions;  not  because  we 
should  attempt  to  decrease  materially  the  use  of  butter  on  the  table, 
but  because  so  often  the  portion  served  is  larger  than  is  needed  or 
even  desired.  Although  that  which  is  left  on  the  butter  plates 
might  be  utilized  for  cooking,  cheaper  fats  should  be  substituted  for 
that  purpose. 

A  display  to  suggest  the  saving  would  be  as -follows: 

A  left-over  piece  of  butter  mixed  with  crumbs  and  other  food 
waste  on  a  plate. 

A  pound  brick  of  butter  with  knife  lying  beside  it  and  a  one-third 
ounce  piece  on  a  butter  plate  nearby.  Painted  blocks  of  wood  may 
be  used  instead  of  actual  butter. 


35 


Graphic    Exhibits    on    Food 


with    Fat 


AContest  in 
Efficiency 


MARS- 

T  Here's   only  one  Hammer    Satn.  — 

FIGHTING  WITH  FAT 

Description,  page  37.     Rough  sketch  of  a  poster  to  be  reproduced  in  color. 
Suggested  size,  30  by  50  inch  card,  allowing  wide  margins 

36 


Conservation     at     Fairs     and     Expositions 

Label: 

SAVE  BUTTER 

by  not  serving  too  much  to  each  person 

SERVE  INDIVIDUAL  PORTIONS 

A  pound  makes  48  one-third  ounce  pieces. 

Hotels  have  learned  that  there  is  the  least  waste  from  one-third 

ounce  pieces. 
(See  photograph  on  p.  31.) 

7.  Demonstrations  of  Soap  Making  and  Rendering 
Fats 

Left-over  fats  may  be  rendered  for  cooking  or  used  for  home  soap 
making. 

A  demonstrator  may  display  the  exact  proportions  of  water,  lye, 
and  fat  for  good  homemade  soap.  (Good  recipes  are  given  on  the 
cans  of  lye.) 

Poster  for  wall: 

IF  You  ACCUMULATE  MORE  FATS 
THAN  You  CAN  USE  IN  COOKING, 
WHY  NOT  MAKE  SOAP? 

A  demonstration  of  rendering  and  clarifying  of  fats  for  use  in 
cooking  is  desirable.  If  the  actual  process  can  not  be  carried  out, 
it  should  be  described  and  the  utensils  and  the  fats  in  various  stages 
displayed. 

Posters  for  War  Exhibits 

A  number  of  suggestions  for  posters  to  be  used  on  the  back  wall 
of  the  booth  have  been  sketched  in  the  rough  and  are  reproduced 
in  pictures  on  pages  32  to  36.  The  idea  in  all  of  them  is  to  warn 
the  American  people  to  save  fat  now  so  that  there  will  be  no  possi- 
bility of  a  shortage  of  this  important  form  of  body  fuel.  They 
should  be  arranged  in  the  following  order: 

(a]  "In  America  To-day." 

(b)  "For  Sale— Fat  for  Cooking." 

37 


Graphic    Exhibits    on    Food 

(r)    "Little  Wastes  of  Fat  and  Meat." 

(d)  "Glycerin  for  War  and  Soap  for  Homes." 

(e)  "  Fighting  with  Fat." 

A  summary  of  the  important  "talking  points"  for  explainers 
and  demonstrators  is  contained  in  the  following  extracts  from  the 
Home  Card  of  the  United  States  Food  Administration: 

Dairy  butter  has  food  values  vital  to  children. 

Therefore,  use  it  on  the  table  as  usual,  especially  for  children. 

Use  as  little  as  possible  in  cooking. 

Reduce  the  use  of  fried  foods  to  reduce  the  consumption  of 
lard  and  other  fats. 

Use  vegetable  oils,  as  olive  and  cottonseed  oil. 

Save  daily  one-third  of  an  ounce  of  animal  fat. 

Waste  no  soap;  it  contains  fat  and  glycerine  necessary  for 
explosives. 

You  can  make  scrubbing  soap  at  home,  and,  in  some  localities, 
you  can  sell  your  saved  fats  to  the  soap  maker,  who  will  thus 
secure  our  needed  glycerine. 


38 


Conservation     at     Fairs     and     Expositions 


CHAPTER  IV 

OTHER  EXHIBITS 

Better  Use  of  Milk 

The  advice  of  the  Food  Administration  on  better  use  of  milk  is: 

"Use  it  all. 

"The  children  must  have  whole  milk. 

"Therefore  use  less  cream. 

"Use  every  drop  of  skim  milk. 

"Use  buttermilk,  skim,  and  sour  milk  for  cooking  and  making 
cottage  cheese." 

If  exhibits  are  prepared  on  the  use  of  milk,  it  is  urged  that  two 
points  be  emphasized,  namely,  that  parents  should  not  cut  down 
their  purchases  of  milk  for  children  and  that  all  skim  milk  should 
be  used. 

Exhibits  of  cottage  cheese  and  of  various  appetizing  dishes  that 
can  be  prepared  with  combinations  of  cottage  cheese  and  other 
foods  would  be  valuable  in  promoting  a  wider  use  of  this  nutritious 
food  as  a  substitute  for  meat. 

Canning,  Drying,  etc. 

A  large  majority,-  if  not  all,  of  the  fairs  have  undoubtedly  made 
preparations  for  extensive  exhibits  of  canning  and  drying.  Through 
the  organization  of  boys'  and  girls'  clubs,  interest  in  these  exhibits 
is  already  keen  and  widespread.  Since  so  much  has  already  been 
done  by  the  United  States  Department  of  Agriculture,  State  col- 
leges, and  other  organizations  in  stimulating  interest  in  these  sub- 
jects, it  does  not  seem  necessary  here  to  describe  exhibits  on  this 
important  topic. 

39 


a    p    h    i    c         Exhibits         on         F    o    o 


If  such  exhibits  and  demonstrations  are  planned,  points  to  be 
emphasized  in  conformity  with  the  home-instruction  card  of  the 
United  States  Food  Administration  are: 

"Use  more  fruits  and  vegetables. 
"  Double  your  use  of  fruit,  potatoes,  and  green  stuffs. 
"Store  potatoes  and  other  roots  properly  and  they  will  keep. 
"Can  or  dry  all  surplus  garden  products." 


40 


Conservation     at     Fairs     and     Expositions 


CHAPTER  V 

FOOD  AND  WAR  FACTS 

THE  title  "Food  and  War  Facts"  is  suggested  for  a  booth  where 
an  active  effort  to  obtain  the  cooperation  of  fair  visitors  in 
the  food-saving  program  is  centered.     Here  visitors  may  be  invited 
to  sign  the  national  food  pledge  and  to  ask  questions  about  any 
phase  of  the  food-saving  program. 

This  booth  should  be  planned  and  managed  by  the.  Federal  Food 
Administrator,  or  volunteers  approved  by  him,  in  association  with 
representatives  of  the  various  National  and  State  organizations 
cooperating  in  the  State  food  campaign. 

Information 

Home  window  cards,  size  6  by  9  inches,  provided  by  the  United 
States  Food  Administration  and  displaying  the  official  emblem, 
would  prove  an  interesting  and  attractive  decoration  for  such  a 
booth.  Usually  it  is  most  effective  to  group  closely  four  to  six 
copies  of  the  same  card  with  several  inches  of  space  on  all  sides. 

A  few  additional  wall  posters  and  placards  may  be  used,  but 
there  exists  the  great  danger  of  using  too  much  material,  so  that 
the  busy  and  weary  visitors  may  miss  the  detail.  A  list  of  slogans 
that  may  be  used  for  posters  is  given  on  page  53. 

The  poster  shown  on  page  43  is  suggested  as  the  central  feature. 
This  comes  in  the  size  21  by  29  inches.  Copies  of  this  poster  and 
of  other  Food  Administration  posters  may  be  obtained  by  applying 
to  the  Federal  Food  Administrator  of  your  State.  Among  those 
available,  posters  entitled  "  Our  Problem,"  "  Food,"  "  Eat  for 
Your  Country,"  and  "Save"  are  especially  suitable. 

Women  in  attendance  at  the  booth  may,  as  an  additional  feature, 
appear  in  the  Food  Administration  uniform  which  is  illustrated  on 
page  47.  Orders  for  patterns,  which  are  supplied  by  the  Food 


41 


a    p    h    i    c         Exhibits         on         F 


o    o 


Administration  at  10  cents  each,  could  be  taken  at  the  booth  so  that 
any  housewife  may  make  a  uniform  for  home  use. 

Registration 

One  of  the  chief  activities  of  the  booth  is  the  obtaining  of  pledges 
from  both  men  and  women  to  observe  the  suggestions  of  the  Admin- 
istration. Various  methods  may  be  introduced  for  enlivening  the 
pledge  campaign.  As  each  pledge  is  signed  it  might  be  recorded 
on  a  cash  register  or  by  the  striking  of  a  gong.  At  intervals  the 
total  of  pledges  received  are  chalked  on  a  blackboard  or  the  hands 
of  a  large  cardboard  clock  are  moved  around  as  the  number  of 
pledges  received  approaches  the  number  set  as  the  mark  which  the 
managers  hope  to  achieve.  When  convenient,  the  number  of 
pledges  received  could  be  telegraphed  to  the  United  States  Food 
Administration,  Washington,  at  the  close  of  the  fair,  in  which  case 
the  plan  should  be  advertised  while  the  fair  is  in  progress. 

Pledges  and  instruction  cards  in  the  desired  number  can  be 
obtained  on  application  to  the  Federal  Food  Administrator,  and  it 
is  suggested  that  the  housewives  who  sign  the  pledge  be  given  the 
instruction  cards  as  reminders  to  be  hung  in  the  kitchen.  Business 
men  and  women  will  receive  a  pocket  instruction  card,  which  can 
be  carried  to  restaurants  and  other  public  places.  The  cards  give 
in  brief  and  convenient  form  the  things  which  those  who  sign  the 
pledge  agree  to  do. 

Question  Box 

Undoubtedly  a  large  number  of  questions  will  be  asked  concern- 
ing details  of  the  Food  Administration  program  in  both  State  and 
Nation.  Those  questions  which  can  not  be  answered  readily  by 
the  attendants  may  be  dropped  into  the  question  box  and  forwarded 
to  the  Food  Administrator.  The  Food  Administration  will  gladly 
cooperate  with  the  local  newspapers  which  might  carry  a  question 
and  answer  column  on  food  conservation. 

Pamphlets  for  Distribution 

There  are  a  number  of  pamphlets  of  the  Department  of  Agricul- 
ture and  the  State  colleges  of  agriculture  which  give  valuable  infor- 

42 


Conservation     at     Fairs     and     Expositions 


Come 


in 


Tie  Patriotic 

sign  your  country's 
pledge  fo  save  fhe  food 

U.S.FOOD   ADMINISTRATION 


Description,  page  41.     Photograph  of  a  poster  21  by  29  inches,  in  color.     Suggested 
for  use  in  "  Food  and  War  Facts."     Copies  may  be  obtained  from 
State  Food  Administrator 


43 


a    p    h    i    c         Exhibits         on         F 


o    o 


maticn  for  carrying  out  the  food-saving  program.  It  is  suggested 
that  a  carefully  selected  group  of  these  pamphlets  be  displayed  and 
information  given  as  to  how  they  may  be  obtained. 

The  more  freely  such  material  is  distributed  the  more  lightly  it 
is  considered.  A  desirable  method  is  merely  to  display  publica- 
tions and  indicate  where  they  can  be  obtained.  It  may  be  well 
worth  while  to  sell  stamped  and  addressed  post  cards  or  envelopes 
which  can  be  mailed  from  the  fair,  enabling  people  to  send  their 
orders  at  once.  Of  course  a  limited  quantity  of  selected  pamphlets 
may  be  kept  on  hand  for  use  among  those  particularly  interested. 


44 


Conservation     at     Fairs     and     Expositions 

CHAPTER  VI 

APPENDIX 

Information  sources 45 

Housewives'  uniform 46 

Federal  Food  Administrators 46 

Suggestions  for  exhibitors 49 

Slogans 52 


INFORMATION  SOURCES 

'  The  State  college  of  agriculture,  through  its  extension  division, 
will  be  the  natural  first  source  of  information  as  to  exhibits,  demon- 
strations, and  contests  for  cities  and  towns  as  well  as  neighborhoods. 
The  Federal  Food  Administrator  will  be  the  first  source  of  infor- 
mation as  to  publications  and  printed  matter  suggested  in  this 
pamphlet  and  all  matters  in  which  the  United  States  Food  Admin- 
istration is  concerned. 

Questions  not  referred  either  to  the  State  college  of  agriculture 
or  the  Federal  Food  Administrator  may  be  sent  direct  to  the 
United  States  Food  Administration,  Washington,  D.  C. 

Local  Center  of  Information 

Locally,  in  all  counties  where  there  is  a  county  agent  of  the  State 
college  of  agriculture  or  of  the  United  States  Department  of  Agri- 
culture, this  county  agent  will  be  a  source  of  information  and  coop- 
eration in  working  out  exhibits,  demonstrations,  and  bread-making 
contests. 

Additional  Copies  for  Helpers 

Additional  copies  of  this  pamphlet  will  be  supplied  upon  request 
for  use  by  committees  and  individuals  engaged  in  working  up 
exhibits  and  demonstrations  for  fairs. 

Press  Material 

Several  press  "stories"  descriptive  of  interesting  features  of  the 
exhibits  and  contests  for  advance  local  use  will  be  supplied  to  fair 
association  secretaries  who  send  request  for  same  to  the  Food 
Administration. 

45 


Graphic    Exhibits    on    Food 

Advance  Information  and  Reports  Requested 

Copies  of  advance  publicity  of  fair  and  exposition  exhibits  on 
any  phase  of  food  conservation  and  photographs  of  such  exhibits 
will  be  most  welcome.  Please  send  "glossy"  prints  of  photographs 
when  convenient. 

Advance  information  as  to  exact  date  of  your  fair  will  be  appre- 
ciated, together  with  information  as  to  the  committees  or  organiza- 
tions cooperating  in  the  preparation  and  management  of  the  food 
conservation  exhibits  and  demonstrations. 

Reports  at  the  close  of  fairs  are  requested,  including  lists  of 
exhibits,  estimates  of  numbers  of  visitors,  interesting  incidents,  and 
whatever  else  may  be  sent  conveniently  to  the  United  States  Food 
Administration,  Washington,  D.  C. 

THE  HOUSEWIVES'  UNIFORM 

Demonstrators,  explainers,  and  other  attendants  may  wear  the 
official  Food  Administration  housewives'  uniform,  which  is  illus- 
trated on  the  opposite  page. 

These  uniforms  may  be  made  easily  for  ;Si  or  less  by  means  of 
the  paper  patterns  supplied  at  10  cents  each  (sizes  32,  34,  36,  40, 
and  44),  Food  Administration,  Washington,  D.  C. 

Conservation  marks  every  feature  of  this  pretty  and  serviceable 
house  dress,  which  has  been  designed  to  save  time  and  effort.  It 
is  easy  to  launder,  as  the  dress  opens  to  the  bottom  of  the  skirt, 
while  the  cap  unclips  into  two  flat  pieces.  It  slips  on  like  a  coat 
and  is  held  with  one  button,  which  fastens  straps  in  the  back. 
Large  pockets  and  detachable  cuffs,  which  can  be  removed  for 
kitchen  work,  are  convenient  features.  The  double-front  panel 
doubles  the  time  between  washings,  as  one  panel  when  soiled  can 
be  covered  by  the  other. 

The  dress  is  made  of  blue  material,  with  white  collar,  cap,  and 
cuffs.  The  shield  of  stars  and  stripes  surrounded  by  heads  of 
wheat,  official  insignia  of  the  Food  Administration,  is  placed  on 
cap  and  sleeve. 

FEDERAL  FOOD  ADMINISTRATORS 

The  following  gentlemen  have  been  approved  by  the  President 
for  appointment  as  Federal  Food  Administrators  in  their  States. 

46 


Conservation     at     Fairs     and     Expositions 


OFFICIAL  HOUSEWIVES*  UNIFORM 

See  opposite  page 

47 


a    p    h    i    c         Exhibits         on         F 


0      0 


Their  duties  are  to  administer  the  provisions  of  the  Lever  bill  so 
far  as  they  apply  to  internal  State  matters  and  to  coordinate  the 
State  food  activities,  either  official  or  voluntary,  such  as  the  State 
Councils  of  Defense,  etc.,  with  the  Federal  Food  Administration: 

ALABAMA RICHARD  M.  HOBBIE,  Montgomery. 

ARIZONA TIMOTHY  A.  RIORDAN,  Flagstaff. 

ARKANSAS HAMP  WILLIAMS,  Hot  Springs. 

CALIFORNIA RALPH  P.  MERRITT,  San  Francisco. 

CONNECTICUT ROBERT  SCOVILLE,  Hartford. 

FLORIDA BRAXTON  BEACHAM,  Orlando. 

GEORGIA Dr.  ANDREW  M.  SOULE,  Athens. 

IDAHO R.  E.  BICKNELL,  Boise. 

ILLINOIS     HARRY  A.  WHEELER,  Chicago. 

INDIANA Dr.  HARRY  E.  BARNARD,  Indianapolis. 

IOWA J.  F.  DEEMS,  Burlington. 

KANSAS     Dr.  HENRY  J.  WATERS,  Manhattan. 

KENTUCKY FRED  M.  SACKETT,  Louisville. 

LOUISIANA JOHN  M.  PARKER,  New  Orleans. 

MAINE    Dr.  LEON  G.  MERRILL,  Orono. 

MARYLAND  .  .  . EDWIN  G.  BAETGER,  Baltimore. 

MASSACHUSETTS HENRY  B.  ENDICOTT,  Boston. 

MICHIGAN G.  W.  PRESCOTT,  Lansing. 

MINNESOTA A.  D.  WILSON,  St.  Paul. 

MISSISSIPPI     P.  M.  HARDING,  Ficksburg. 

MONTANA Prof.  ALFRED  ATKINSON,  Bozeman. 

NEBRASKA.  .  .  .- GURDON  W.  WATTLES,  Omaha. 

NEVADA HENRY  M.  HOYT,  Reno. 

NEW  HAMPSHIRE HUNTLEY  N.  SPAULDING,  Concord. 

NEW  JERSEY J.  T.  FIELDER  (Hon.),  Jersey  City. 

NEW  MEXICO RALPH  C.  ELY,  Santa  Fe. 

NORTH  CAROLINA HENRY  A.  PAGE,  Aberdeen. 

NORTH  DAKOTA Dr.  EDWIN  F.  LADD,  Fargo. 

OHIO FRED  CROXTON,  Columbus. 

OKLAHOMA Dr.  STRATTON  D.  BROOKS,  Norman. 

OREGON W.  B.  AYER,  Portland. 

PENNSYLVANIA HOWARD  HEINZ,  Philadelphia. 

RHODE  ISLAND ALFRED  M.  COATS,  Providence. 

SOUTH  CAROLINA DAVID  R.  COKER,  Columbia. 

TENNESSEE Prof.  H.  H.  MORGAN,  Nashville. 

UTAH W.  W.  ARMSTRONG,  Salt  Lake  City. 

VERMONT JAMES  HARTNESS,  Springfield. 

WASHINGTON CHARLES  HEBBERD,  Spokane. 

WEST  VIRGINIA EARL  W.  OGLEBAY,  Wheeling. 

WISCONSIN MAGNUS  SWENSON,  Madison. 

WYOMING  .  .  .  .         , THEODORE  C.  DIERS,  Sheridan. 

48 


Conservation     at     Fairs     and     Expositions 


SUGGESTIONS  FOR  EXHIBITORS 
What  Is  an  Exhibit  ? 

In  using  the  term  "exhibit"  a  distinction  between  two  types 
should  be  made. 

First,  there  are  exhibits  that  aim  to  present  facts  and  ideas  in 
quick,  striking,  and  readily  understood  form. 

Second,  there  are  exhibits  that  call  for  close  examination  and 
possibly  a  familiarity  with  technical  terms  and  methods.  This  type 
includes  diagrams,  statistical  charts,  heavily  worded  placards, 
specimens  in  jars  with  typewritten  labels,  blue  prints,  documents, 
etc. 

The  suggestions  below  have  to  do  only  with  the  first  and  more 
popular  type. 

i 

Some  Advance  Tests  of  a  Successful  Exhibit 

Will  it  attract  the  attention  of  passing  visitors  and  cause  them 
to  stop  ? 

Will  it  hold  their  interest  until  they  have  grasped  the  essential 
facts  contained  in  it  ? 

Will  people  talk  about  it  afterwards  ? 

If  advice  is  given,  is  it  so  presented  as  to  lead  people  to  act  on  it  ? 

The  exhibitor  in  assembling  his  graphic  material  should  con- 
tinually be  asking  himself  such  questions  and  be  trying  to  measure 
up  to  such  tests. 

Kinds  of  Exhibit  Material  for  Food  Exhibits 

Displays  of  food  and  utensils. 

Posters  or  panels. 

Labels. 

Pictures,  as  cartoons,  photographs,  and  sketches. 

Models. 

Mechanical  or  moving  devices. 

Automatic  stereopticons. 


49 


a    p    h    i    c         Exhibits         on 


o    o 


Panels 

X 

If  a  group  of  charts,  posters,  or  exhibit  panels  are  used,  they 
should  have  very  few  words  on  them,  preferably  not  more  than  25 
on  each. 

If  only  one  or  two  panels  are  used  in  a  booth,  visitors  may  be 
expected  to  look  at  a  maximum  of  60  to  75  words  of  interesting 
reading  matter  in  large  letters  attractively  displayed. 

Use  Labels  for  Objects 

With  every  object  or  group  of  objects  a  label  is  needed  to  show — 
What  it  is. 
Why  it  is  displayed. 

Every  object  has  a  particular  significance  as  an  exhibit  or  it  would 
not  be  displayed.  If  you  leave  it  to  the  visitors  to  guess  what  the 
significance  is,  they  are  just  as  likely  to  guess  wrong  as  right.  They 
should  be  told  exactly. 

The  Right  Kind  of  Label 

Don't  use  typewritten  or  hand-written  labels.  The  letters  are  too 
small.  Use  at  least  half-inch  letters,  gummed  or  hand  lettered  by 
some  one  who  can  make  neat,  legible  letters.  Use  cards  large 
enough  to  allow  for  wide  margins. 

The  Right  Place  for  Labels 

Where  will  you  put  the  labels  ?  This  may  seem  a  very  small 
matter,  but  the  contrary  is  true;  it  is  so  important  in  "getting  your 
idea  over"  that  you  can  not  afford  to  do  it  wrongly. 

Don't  let  your  label  conceal  any  exhibit  or  any  part  of  one. 

Don't  let  your  exhibit  conceal  any  part  of  your  label. 

Place  the  label  so  that  anyone  can  readily  tell  to  which  object  it 
belongs. 

Quantity 

It  is  vastly  more  important  to  make  interesting  and  clear  all  that 
you  do  exhibit  than  it  is  to  have  a  large  display.  Leave  out  some 

so 


Conservation     at     Fairs     and     Expositions 


things  that  seem  to  be  important  so  that  the  most  important  exhibits 
won't  be  crowded. 

One  thing  that  "gets  over"  is  much  more  valuable  than  two  or 
three  or  four  things  that  get  only  halfway  over. 

Selection 

By  all  means  do  not  put  up  something  that  has  nothing  to  do 
with  the  subject  just  because  it  looks  well,  or  because  somebody 
asked  to  have  it  shown,  or  because  it  may  be  important  in  itself. 
Even  though  everybody  ought  to  be  persuaded  to  kill  the  flies,  there 
is  no  place  for  a  "Swat  the  Fly"  poster  in  an  exhibit  on  "  Balanced 
Diet,"  for  example. 

Arrangement 

Have  a  starting  point  and  a  given  direction  to  follow.  Put  up 
a  sign  "Begin  Here"  and  have  some  one  say  the  words  also.  Use 
numbers  or  arrows  to  guide  people  in  the  right  direction. 

Place  every  exhibit  as  nearly  as  possible  within  range  of  the  sight 
of  standing  persons,  and  use  ropes  or  railings  to  keep  people  from 
coming  so  close  as  to  cut  off  the  view  of  other  persons  unnecessarily. 
Nothing  should  be  placed  so  low  or  so  high  as  to  make  it  awkward 
for  visitors  to  look  at  it. 

If  you  expect  a  crowd,  any  tables  carrying  exhibits  should  be 
raised  a  foot  or  so  from  the  floor,  and  if  possible  demonstrators 
should  stand  on  platforms  of  the  same  height. 

The  exhibits  will  be  arranged  so  that  those  relating  to  one  idea 
will  be  grouped  together  and  distinctly  separated  from  those 
which  relate  to  another  idea. 

If  you  have  a  series  of  tables  or  a  long  counter  on  which  are  dis- 
plays of  food,  you  can  separate  the  groups  of  foods  by  a  space 
between  tables  or  a  broad  colored  tape  or  cardboard  fence  stretched 
across  a  table  between  groups. 


51 


Graphic  Exhibits  on  Food  Conservation  at  Fairs  and  Expositions 


SLOGANS 

We  can  not  preserve  Freedom  unless  we  conserve  food. 

Victory  abroad  is  being  weighed  upon  grocer's  scales  at  home. 

Take  care  of  the  little  wastes  and  the  big  war  will  take  care  of  itself. 

We'll  beat  'em  'with  wheat  and  meat. 

A  little  deprivation  now  to  prevent  much  privation  later. 

When  you  fill  the  garbage  pail  you  feed  famine. 

The  wheat  and  meat  we  do  not  eat 
May  save  the  Great  Cause  from  defeat. 

We  won't  win  if  we  waste. 

An  army  must  be  both  well  led  and  well  fed. 


EMERGENCY  BREAD 
IT'S    GOOD    TO    EAT 

AND 

IT  SAVES  THE  WHEAT 


52 


UC  SOUTHERN  REGIONAL  LIBRARY  FACILITY 


A    001  293  334    7 


